Category
page 1Melanesian cuisine
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sago
thumb|right|Sago palms (Metroxylon sagu) in New Guinea
thumb|Peeling and pounding a segment of sago palm stem to produce an edible starch. Sepik River, Papua New Guinea
Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is called saksak, rabia and sagu. The largest supply of sago comes from Melanesia region, particularly Eastern Indonesia. Large quantities of sago are sent to Europe and North America for cooking p

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